Image générée par IA
A classic German Marmorkuchen with a tender vanilla crumb, a rich cocoa swirl, and crisp caramelized edges. The batter is layered and lightly folded so every slice reveals a distinct marble pattern.
Image générée par IA
Image générée par IA
Creaming the butter and sugar aerates the batter, while the cocoa portion is loosened with milk so both batters bake at the same rate and form clean, tender swirls.
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for a firmer crumb.
Bring refrigerated slices to room temperature, or warm one slice in the microwave for 10 to 15 seconds until just softened.
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